Description
This Instant Pot Banana Bread is a delicious and easy way to turn overripe bananas into a moist, flavorful treat. Perfect for breakfast, snacks, or dessert, this recipe combines simple ingredients to create a delightful loaf that anyone can enjoy. The Instant Pot ensures your banana bread comes out tender and perfectly cooked every time, making it an ideal choice for busy days or impromptu gatherings. Customize it with your favorite nuts or chocolate chips for an extra touch of sweetness. With minimal cleanup and quick preparation, you’ll find yourself baking this banana bread again and again!
Ingredients
- 2 1/4 cups mashed overripe bananas
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 cup butter
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Mash the bananas in a bowl until you have about 2 1/4 cups.
- In a separate bowl, mix together flour, salt, baking soda, and nutmeg.
- Cream butter and sugars in another bowl. Add eggs, vanilla, cinnamon, and mashed bananas; blend well.
- Combine banana mixture with dry ingredients gently until just mixed.
- Pour the batter into a greased pan covered with foil (creating handles).
- Place a trivet in the Instant Pot with 1 cup of water; set the pan on top.
- Seal the lid and cook on manual mode for 50 minutes. Release pressure quickly when done.
- Carefully remove the pan using foil handles; cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Ensure bananas are very ripe for maximum sweetness. You can add walnuts or chocolate chips for added flavor. If you prefer a dairy-free option, substitute butter with coconut oil.